No Bake Caramel Stuffed Dark Chocolate Covered Pretzels

We are getting into high baking season, friends, and bakers far and wide are beginning to plan the food gifts they’ll give away or pass around at cookie exchanges. Sometimes, though, baking just takes too much time in an already packed schedule and we still want to pass out something spectacular. May I suggest that you add Caramel Stuffed Dark Chocolate Covered Pretzels to your holiday confectionery plans?

What is this, you say? Simply put, it is a crunchy, hard sourdough pretzel that is stuffed with gooey caramel and enrobed in dark chocolate before getting a light sprinkling of shiny flakes sea salt. The net effect is that you have a gorgeous chocolate covered, crunchy pretzel that oozes perfectly gooey caramel when you bite into it. It’s salty and sweet and utterly perfect for a special indulgence or gift giving and it requires no baking whatsoever. In fact, it requires nothing more than melting some chocolate, spooning or piping some caramel, and drizzling some chocolate. Would you horde these for yourself or would you share?

The pretzels are covered with chocolate in two steps. The first step is to melt the chocolate UNDER the pretzels in a warm oven and press the pretzels into the chocolate. As that chocolate hardens it creates a barrier under the pretzel that contains the gooey caramel and keeps it from seeping out. The second step is spooning melted chocolate over the filled pretzels.

When you melt the chocolate to top the pretzels, be sure to do it gently. You can either melt it in the microwave or a double boiler. If you use the microwave, use 30 second bursts at half power to avoid scorching or seizing the chocolate.

You do not need to temper the chocolate for Caramel Stuffed Dark Chocolate Covered Pretzels, but you certainly can. Whether you temper it or not, though, make sure the melted chocolate is smooth and thick enough that it won’t run off of the caramel stuffed pretzels when you spoon it over.

When it comes to choosing the caramel for these, I prefer this homemade one. If homemade caramel sauce isn’t on your radar, you can purchase a good thick commercial caramel sauce. Either way, be sure your caramel sauce is thoroughly chilled and thickened in the refrigerator before transferring to the ziploc bag you’ll use to pipe it into the hollows of the pretzels.

I prefer to scoop the caramel into a zipper top bag and snip the end off for ease in piping. That said, I’ve also used one spoon to scoop and a second spoon to scrape the caramel into the hollows of the pretzels, too. Either way works!

Instructions

Preheat the oven to 350°F.

Line a half sheet pan with parchment paper. Break each of the Ghiradelli chocolate bars into 4 sections of 2 squares each. Lay each 2-square rectangle on the lined sheet pan, leaving a couple of inches between each rectangle. Lay one pretzel on top of each chocolate section. Turn the oven off and place the sheet pan in the oven -keeping the door propped open with a wooden spoon- for 3 minutes, or just until the chocolate is glossy and at least partially softened. Remove the pan from the oven and press the pretzels lightly; just enough to get them to adhere to the chocolate and close any gaps between the open spaces and the chocolate.

Let set at room temperature long enough for the chocolate base to firm back up. If you're in a hurry, you can place in the refrigerator or another cool place to speed up the process. Pipe or scoop the cold caramel into the "cups" formed in the empty spaces of the pretzel. Refrigerate for 10 minutes to allow the caramel time to settle into the divots.

While the caramel is distributing itself, melt the chocolate melting discs in a double boiler according to manufacturer's instructions. Set aside, stirring often.

Use a serving spoon to scoop chocolate over the caramel, covering the caramel and edges of the pretzel completely. Set aside to firm up for at least 10 minutes or refrigerate to speed things up. Examine them after the chocolate has set completely. If there are little holes where the caramel is escaping, cover them generously.

Melt the caramel chips in a double boiler according to manufacturer's instructions.

Use a fork to drizzle chocolate over the covered pretzels, then use another fork to drizzle caramel. Sprinkle with sea salt flakes, then repeat the chocolate and caramel drizzles. Let stand, uncovered, until firm. When the chocolate is firm set, transfer to an airtight container and store at room temperature for up to 3 days.

Sorry this isn’t exactly related to this yummy sounding recipe, but I couldn’t seem to find a way to email my question to you. Any chance you have a post I haven’t been able to find on your favorite kitchen tools? ‘Tis the season and while working on my Santa list, it occurred to me you might have some favorite tool I should be adding to my kitchen. TIA.

You’re recipes ALL have that undeniable push to run out to the grocery store and get started making the money on my own! Your posta are full of close up pictures that tease the taste buds too. And your recipes always I encourage an “ I ca now do this too” excitement for me:)

These are a “ must have” chocolate lovers TREAT that will be EVERYONES FAVORITE for Christmas this year iI am quite sure. I’m so glad that your are a FOODIE WITH FAMILY on Social Media!

I don’t want to make money on my own…I didn’t proofread my post before I sent it… I want to make these CARMEL STUFFED PREZELS as soon as I can get out for the ingredients! Chocolate Carmel Stuffed Pretzels is what Inwant,,,LO

categories

archives

search

Copyright 2008-2018 Rebecca Lindamood. Foodie with Family is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.